Use of multivariate analysis to evaluate genetic groups of pigs for dry-cured ham production-Reference-Cited by-同舟云学术

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Use of multivariate analysis to evaluate genetic groups of pigs for dry-cured ham production

Published:2012-10 Issue:3 Volume:148 Page:214-220
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Ventura Henrique T.,Lopes Paulo S.,Peloso José V.,Guimarães Simone E.F.,Carneiro Antonio P.S.,Carneiro Paulo L.S.

Funder

CNPq (National Council of Research and Development)

FAPEMIG (Minas Gerais State Research Foundation)

INCT-CA (Brazilian Institute of Science and Technology—Animal Science)

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference28 articles.

1. Producing for Parma ham;Beek;Pig Prog.,2009

2. The production of the heavy pig for high quality processed products;Bosi;Ital. J. Anim. Sci.,2004

3. Modern Breeds of Livestock;Briggs,1983

4. Sire breed comparisons for meat and eating quality traits in Australian pig populations;Bunter;Animal,2008

5. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex;Candek-Potokar;J. Anim. Sci.,2002

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4. Pig diet with bioactive compounds influences quality of meat and smoked ham;South African Journal of Animal Science;2019-02-06

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